15 mins
Not Too Tricky
serves 4
About the recipe
Whether you’re prepping for barbecues, picnics or just dinner in the garden, this budget-friendly dinner ticks all the boxes. Cooking green beans in this way makes them wonderfully smoky and tender. Served on a bed of creamy whipped feta with toasted pitta for dunking, this is summer on a plate.
Ingredients
150g natural yoghurt
50g feta cheese
1 lemon
50g hazelnuts
1 clove of garlic
olive oil
extra virgin olive oil
2 x 400g tins of cannellini beans
440g green beans
4 wholemeal pitta breads
Top Tip
Try blistering the veg in an air fryer if you have one.
Method
- Blitz the yoghurt and most of the feta together in a food processor (or whisk in a bowl), then use the back of a spoon to spread across a serving plate and grate over the lemon zest.
- Toast the hazelnuts in a large non-stick frying pan on a medium heat until golden, then tip into a pestle and mortar.
- Peel and finely slice the garlic, then fry in the same pan with 1 teaspoon of olive oil for 2 minutes, or until golden. Bash in the pestle and mortar with the nuts, then scrape it all into a large bowl with the juice of half the lemon and 1 tablespoon of extra virgin olive oil, and mix into a dressing.
- Wipe out the frying pan and place on a high heat. Drain the cannellini beans and blister in the pan with the green beans for 5 minutes, or until beautifully charred (you may need to work in batches). Transfer the hot vegetables straight into the dressing and toss well to coat.
- Scatter the dressed veg over the whipped feta, crumble over the remaining feta and serve with toasted pittas to mop everything up.
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